Synonyms in a broader sense
Phenprocoumon (active ingredient name), coumarins, vitamin K antagonists (inhibitors), anticoagulants, anticoagulantsThe drug known under the trade name Marcumar® contains the active ingredient phenprocoumon, which belongs to the main group of coumarins (vitamin K antagonists). The coumarins are molecules that have a suppressive effect on the natural processes of blood coagulation and thus inhibit the coagulation of the blood (blood coagulation inhibitors). During blood coagulation, cascade-like activation processes of various blood coagulation factors take place in the organism, which means that certain blood coagulation factors are activated one after the other and then activate each other.
Among others, the vitamin K-dependent factors II, VII, IX and X are indispensable for the blood coagulation process. These factors are carboxylated at a specific amino acid residue by vitamin K, which means that a carboxyl group is added. Through this carboxylation, the vitamin K-dependent coagulation factors are able to bind particularly effectively to calcium ions and thus promote blood coagulation.
The vitamin is chemically changed in the course of this carboxylation and must be regenerated by the so-called vitamin K epoxide reductase. Cumarine in general and Marcumar® in particular, act now as competitive inhibitors on this enzyme, competitive means in this connection that the medicine with the changed Vitamin K steps into competition with the changed Vitamin K into competition around a binding place at the enzyme and thus the regeneration rate of Vitamin K enormously lowers. The effect of Marcumar® is therefore based on a reduction of the vitamin K level in the organism and a resulting prevention of carboxylation of the blood coagulation factors II, VII, IX and X.
The factors thus remain inactive or can only be activated to a very limited extent. Some foods may interact with each other during the intake of Marcumar®, but it is never necessary or even sensible to do without the vitamin K supply via food. Only the excessive, several times daily consumption of food with a high proportion of vitamin K should be avoided.
It is important to have a regular diet that is as consistent as possible and ensures that the concentration of the vitamin is kept as constant as possible. Among the foods that contain particularly high levels of vitamin K are vegetables such as cauliflower, broccoli, kohlrabi, asparagus and most green vegetables. Cabbage in general, various types of salad, sauerkraut and spinach also have an extremely high vitamin K content.
The consumption of some types of meat, especially fatty beef, pork and offal, should not be excessive. On the other hand, chicken or turkey meat can be consumed without restriction or hesitation and can be added to the diet. In addition, patients should not consume excessive amounts of eggs, milk or dairy products during Marcumar® use.
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